Smoked Salmon Casserole

Ingredients:

Casserole

16oz of Alaska Smokehouse Smoked Salmon, skin removed and flaked

2 cups herb stuffing croutons, not a stovetop stuffing mix

1 medium yellow onion, diced

1 clove garlic, minced

2 tablespoons fresh parsley, chopped

3 large eggs, whisked

3/4 cup milk

Cream Sauce

1 cup milk

2 tablespoons cornstarch

1-1/2 tablespoons butter

1 teaspoon chicken bouillon

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon dried parsley

1/2 cup chopped celery

Procedure:

Preheat oven to 350 degrees

Make the Cream Sauce first, by sauteing celery in 1 tablespoon of butter until softened on medium heat in a small pot, about 10 minutes.  Remove celery from pot and set aside.

In a small bowl, whisk together 2 tablespoons cornstarch and 1 cup of milk.  Add this mixture to the warm pot, then add the spices, herbs, bouillon, and remaining half tablespoon of butter.  Whisk to combine and bring to a boil.  Simmer for one minute, then add sauteed celery.  Turn off heat and move pot off of burner.

Grease a 3 quart casserole dish with either a butter wrapper or non-stick spray.  In a large bowl, combine the Casserole ingredients: the smoked salmon, the diced onion, the minced garlic, the stuffing croutons, the fresh parsley, the whisked eggs, and the milk.  Mix well to combine.  Then add the Cream Sauce and mix well again.  Pour into the greased casserole dish.

Bake at 350 for 45 minutes, checking at 30 minutes and 40 minutes to make sure the top isn't burning as some ovens differ in temperature during baking.  If top is browning too much, cover casserole dish with aluminum foil.

Substitutions:

If you're looking to save time, you can substitute a 10.5oz can of cream of celery soup for the Cream Sauce.  

Credit to Flourchild.com for the inspiration for the recipe.